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+ servings

Salsa Verde Layered Chicken Enchiladas

Absolutely delightful!
Prep Time10 minutes
Cook Time20 minutes
Servings - 4 servings

Ingredients 

  • 8 oz salsa verde
  • 12 corn tortillas
  • 2 cups cooked chicken, chopped or shredded
  • 1/2 onion, diced
  • 1/2 yellow bell pepper, sliced
  • 8 oz shredded Monterey Jack cheese
  • Garnish: sour cream, chopped cilantro
  • Fresh veggies as side dish

Instructions

  • Preheat oven to 350F.
  • In an oven safe 8x8 or 9x9-inch baking dish, place 2 tablespoons of verde sauce in the bottom and spread around.
  • On top of the sauce layer, cover with a few corn tortillas. You might need a few to overlap each other to cover the bottom of the pan.
  • Top with 1/3 of the sauce, 1/2 of the chicken, 1/2 of the onions and peppers, and 1/3 of the cheese.
  • Repeat with another layer of tortillas, 1/2 of the remaining sauce, all of the remaining chicken, onions, and peppers, and 1/2 of the remaining cheese.
  • Finish with a layer of tortillas topped with the remaining sauce and cheese.
  • Bake in the preheated over for 15 to 20 minutes, or until cheese is melted and casserole is heated through.
  • Serve Salsa Verde Layered Chicken Enchiladas, warm with cilantro and sour cream garnish.